Cottage pudding, originally a British dessert, is a simple baked or steamed concoction, often served with a sweet sauce. Over time, the treat evolved into this richer, cocoa-infused American classic. It’s a piece of history that tastes delicious.
Experience the comforting and simple joys of 1930s home baking — with flavors that bridge generations, while also taking us back to the roots of American comfort food.
Cottage pudding cake goes to town with Baker’s Chocolate! (1939)
“How can anything economical taste so divine?” marveled my ritzy Cousin Sophie.
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Old-fashioned chocolate cottage pudding cake recipe
Step back to 1939 with the Chocolate Cottage Pudding Cake, blending the comfort of traditional pudding and the decadence of chocolate.
Ingredients
- 2 cups sifted Swans Down Cake Flour
- 2 teaspoons Calumet Baking Powder*
- 1/2 teaspoon salt
- 1 cup sugar
- 4 tablespoons softened butter or other shortening
- 1 egg, unbeaten
- 3/4 cup milk
- 1/2 teaspoon vanilla
- 3 squares Baker's Unsweetened Chocolate, melted
- 3 tablespoons boiling water
- 1/2 teaspoon soda
- 1 tablespoon butter
Chocolate Walnut Cream Filling
- 1 square Baker's Unsweetened Chocolate
- 3/4 cup milk
- 6 tablespoons sugar
- 2 tablespoons cake flour
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/2 cup cream, whipped
- 1/2 cup chopped walnut meats
Instructions
- Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times.
- Add 4 tablespoons butter.
- Combine egg, milk, and vanilla and add to flour mixture, stirring until all flour is dampened.
- To melted chocolate, add boiling water, soda and 1 tablespoon butter; cool slightly.
- Add to cake batter and beat vigorously 1 minute.
- Bake in greased tube pan in moderate oven (350 F) 50 to 60 minutes, or until done.
- While the cake is baking, prepare the Chocolate Walnut Cream Filling.
- Add 1 square Baker's Unsweetened Chocolate to three quarters cup milk and heat in double boiler.
- When chocolate is melted, beat with rotary egg beater until blended.
- Combine 6 tablespoons sugar, 2 tablespoons cake flour, and a dash of salt; add gradually to chocolate mixture and cook until thickened, stirring constantly.
- Then continue cooking 5 minutes, stirring occasionally. Add 1 tablespoon butter and 1 teaspoon vanilla; chill thoroughly.
- Fold in one half cup cream, whipped, and one-half cup chopped walnut meats.
- Serve warm or cold with Chocolate Walnut Cream Filling.
Notes
*Makes 2 cups filling. (All measurements are level)
*This recipe has been developed with Calumet Baking Power. If another baking powder is used, adjust the proportions as recommended by the manufacturers.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 248mgCarbohydrates: 47gFiber: 2gSugar: 25gProtein: 9g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
1930s chocolate cottage pudding recipe card
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